Full Moon Apple Pie
Crust: 2 cups flour 1/2 tbs sugar 1 egg 1/2 tbs vinegar 1 tsp salt 11 tbs butter 4 tbs lard 3 tbs cold vodka (if necessary) Mix flour, sugar and salt, cut in butter and lard. Add the egg, vinegar, and vodka and mix until it comes together (may be slightly sticky). Roll into a ball with plastic wrap, flatten and refrigerate for 30 mins. Pound out on floured surface then roll out. Filling: 1/4 c Brown Sugar 1/4 c White Sugar 1/2 tsp cinnamon 1/4 tsp nutmeg pinch salt 5 Braeburn Apples 1 cup of toasted pecans 1 tbsp lemon 2 tbsp cornstarch 5 ginger snap cookies (ground) Toss together the sugars, spices, and salt. Add sliced apples and cornstarch. Place bottom crust on pie pan. Cover with ground ginger cookies and then add filling. Place top crust on top. Cook at 450 for 10 minutes, lower to 350 for 50, and raise to 450 for last 10.
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